Posted on 11 November 2008 by joy
Have you started collecting recipes for Thanksgiving? Sure, there are the old standbys: the Turkey, mashed potatoes, gravy and Aunt Martha’s famous stuffing. But what are you going to do about all those side dishes? The side dishes are where you can explore and have a little fun trying something new. This Parmesan Roasted Butternut Squash looks absolutely perfect. The saltiness of the Parmesan cheese melds perfectly with the slightly sweet roasted squash. And if a little gravy from the turkey dinner were to make its way over to the squash side of the plate… that wouldn’t be the worst thing in the world. It’s almost turkey time! Get thinkin’!
Parmesan Roasted Butternut Squash
Gourmet November 2008
serves 8
- 2 1/2 pounds butternut squash, peeled and cut into 1-inch pieces
- 3/4 cup heavy cream
- 3 sage leaves
- 2/3 cup finely grated parmigiano-reggiano
Preheat oven to 400°F with rack in middle. Toss squash with cream, sage, 1 teaspoon salt, and 1/4 teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes. Stir in half of cheese and sprinkle remainder on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).
You might also try this super flavorful potato recipe to supplement the buttery mashed potatoes.
Yukon Gold Potato and Wild Mushroom Gratin
Bon Appetit November 2004
- 6 tablespoons (3/4 stick) butter
- 12 ounces assorted fresh wild mushrooms, sliced
- 3 pounds Yukon Gold potatoes
- 1 1/2 teaspoons salt
- 3/4 teaspoon ground black pepper
- 2 cups heavy whipping cream
Preheat oven to 375°F. Melt butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until brown and soft, about 6 minutes. Generously butter 11×7x2-inch baking dish. Peel and cut potatoes into 1/8-inch-thick slices. Arrange 2 layers of potatoes in prepared dish. Spoon 1/3 of mushrooms over potatoes. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Repeat 2 more times with potatoes, mushrooms, salt, and pepper. Pour cream over potatoes. Cover with foil and bake 45 minutes. (Can be made 2 hours ahead. Let stand at room temperature.) Uncover and continue baking until golden brown and set, about 20 minutes longer (30 minutes if room temperature). Let stand 10 minutes before serving.
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Tags | cooking, Food, holiday, recipes, Thanksgiving
